Ingredients (Serves 4)

• 4 salmon fillets, skinned
• 2 tsp five spice powder
• 1 large leek
• 1 large carrot
• 115 g mangetout
• 2.5 cm piece root ginger
• 2 tbsp ginger wine
• 2 tbsp light soy sauce
• 1 tbsp vegetable oil
• salt and pepper
• shredded leek, root ginger and carrot, to garnish
• freshly boiled noodles, to serve

1. Wash the salmon and pat dry on absorbent kitchen paper. Rub the five spice powder into both sides of the fish and season with salt and pepper. Set aside until required.
2. Trim the leek, slice it down the center and rinse under cold water to remove any dirt. Finely shred the leek. Peel the carrot and cut it into very thin strips. Top and tail the mangetout and cut them into shreds. Peel the ginger and slice thinly into strips.
3. Place all of the vegetables into a large bowl and toss in the ginger wine and 1 tbsp soy sauce. Set aside.
4. Preheat the grill to medium. Place the salmon fillets on the rack and brush with the remaining soy sauce. Cook for 2 to 3 minutes on each side until cooked through.
5. While the salmon is cooking, heat the oil in a non stick wok or large frying pan and stir fry the vegetables for 5 minutes until just tender. Take care that you do not overcook the vegetables. Transfer to serving plates.
6. Drain the salmon on kitchen paper and serve on a bed of stir fried vegetables. Garnish with shredded leek, ginger and carrot and serve.

Ingredients (Serves 4)

• 1 tsp olive oil
• 4 halibut steaks, skinned
• ½ tsp cornflour mixed with 2 tsp cold water
• salt and pepper
• 2 tbsp fresh chives, snipped, to garnish

Red Onion Relish

• 2 medium red onions
• 6 shallots
• 1 tbsp lemon juice
• 2 tsp olive oil
• 2 tbsp red wine vinegar
• 2 tsp caster sugar
• 150 ml fresh fish stock

1. To make the relish, peel and thinly shred the onions and shallots. Place in a small bowl and toss in the lemon juice.
2. Heat the oil in a pan and fry the onions and shallots for 3 to 4 minutes until just softened.
3. Add the vinegar and sugar and continue to cook for a further 2 minutes over a high heat. Pour in the stock and season well. Bring to the boil and simmer gently for a further 8 to 9 minutes until the sauce has thickened and is slightly reduced.
4. Brush a non-stick ridged frying pan with oil and heat until hot. Press the fish steaks into the pan to seal, lower the heat and cook for 4 minutes. Turn the fish over and cook for 4 to 5 minutes until cooked through. Drain on kitchen paper and keep warm.
5. Stir the cornflour paste into the onion sauce and heat through, stirring until thickened. Season to taste.
6. Pile the relish on to 4 warm serving plates and place a halibut steak on top of each. Garnish with chives and pepper.

Ingredients (Serves 4)

• 145 g standard pizza base mix
• 4 tbsp chopped fresh dill (or 2 tbsp dried dill)
• fresh dill, to garnish

Pizza Sauce

• 1 large red bell pepper
• 400 g can chopped tomatoes with onion and herbs
• 2 tbsp tomato puree
• salt and pepper

Pizza Topping

• 350 g assorted cooked seafood, thawed if frozen
• 1 tbsp capers in brine, drained
• 25 g pitted black olives in brine, drained
• 25 g low fat Mozzarella cheese, grated
• 1 tbsp grated, fresh Parmesan cheese

1. Preheat the oven to 200°C. Place the pizza base mix in a bowl and stir in the dill. Make the dough according to the instructions on the packet.
2. Press the dough into a round measuring 25 cm across on a baking sheet lined with baking parchment. Set aside to prove (rise).
3. Preheat the grill to hot. To make the sauce, halve and deseed the red bell pepper and arrange on a grill rack. Cook for 8 to 10 minutes until softened and charred. Leave to cool slightly, peel off the skin and chop the flesh.
4. Place the tomatoes and bell pepper in a saucepan. Bring to the boil and simmer for 10 minutes. Stir in the tomato puree and season to taste.
5. Spread the sauce over the pizza base and top with the seafood. Sprinkle over the capers and olives, top with the grated cheeses and bake for 25 to 30 minutes. Garnish with sprigs of dill and serve hot.